Introduction

These Marshmallow Chocolate Cookies are a delightful treat combining rich cocoa, gooey marshmallows, and melty chocolate chips. Perfect for anyone craving a soft and chewy cookie with a fun, fluffy surprise inside.

The image shows several round chocolate cookies with a rich dark brown color and cracked texture, each topped with a single large swirl of creamy frosting. The frosting has two colors mixed in a spiral pattern: smooth white and light brown chocolate, creating a marbled effect. The swirl sits centrally on each cookie and has a soft, fluffy texture. Some cookies have small chocolate shavings or chunks sprinkled on and around the frosting. The cookies are laid flat on a dark surface that has faint scratches and a few scattered chocolate pieces, emphasizing the contrast between the dark cookies and the creamy frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups (220 g) all-purpose flour
1/2 cup (40 g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup (90 g) semi-sweet chocolate chips
1 cup (50 g) mini marshmallows
1/3 cup (60 g) marshmallow fluff (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking.
Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
Step 3: In a large bowl, cream the softened butter with granulated sugar and light brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
Step 4: Beat in the egg and vanilla extract until fully incorporated, scraping the sides of the bowl as needed.
Step 5: Gradually add the dry ingredients into the wet ingredients in two to three additions. Mix gently until just combined to avoid overworking the dough.
Step 6: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the dough.
Step 7: Fold in the mini marshmallows and the optional marshmallow fluff carefully, taking care not to overmix so the fluff remains swirled throughout the dough.
Step 8: Using a cookie scoop or spoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 9: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
Step 10: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey centers, try adding an additional tablespoon of marshmallow fluff to the dough just before baking.
Substitute dark chocolate chips for a richer, more intense chocolate flavor.
To prevent marshmallows from melting too much, fold them in at the very end and avoid mixing vigorously.
Chilling the dough for 30 minutes before baking helps maintain shape and enhances flavors.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze the baked cookies for up to 2 months. Reheat gently in a microwave for 10-15 seconds to soften the marshmallows and restore their gooey delight.

How to Serve

The image shows several round chocolate cookies with a cracked, rough texture as the bottom layer. Each cookie is topped with a thick swirl of white and dark brown cream, creating a marbled effect with smooth, soft folds. The cream forms one large layer on top of the cookie, with the dark brown color mixed evenly through the white, giving a spiral pattern. Small chocolate shavings and bits are scattered on the surface of the cookies, adding texture. The cookies are placed directly on a dark, matte surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, regular marshmallows can be chopped into smaller pieces and used, but mini marshmallows work best for even distribution and texture in the cookies.

Is marshmallow fluff necessary for this recipe?

Marshmallow fluff is optional. It adds extra gooey swirls and richness, but the cookies will still be delicious without it if you prefer to leave it out.